This recipe caught my eye in my October issue of Food Network Magazine, and I'm glad I made it- the sour dough bread made this a really interesting take on western style eggs. We enjoyed it for dinner, then had the leftovers for breakfast the next day!
INGREDIENTS:
1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 large green bell peppers, seed and cut into 1/2 inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping (I omitted this)
8 large eggs
DIRECTIONS:
Position a rack in the upper third of the oven and preheat to 350. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1-2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5-6 minutes more. Add the tomatoes, ham, bread, parsley, and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from heat.
Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crck an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley. (I baked it for a little longer because my whites weren't setting well, which cooked the yolks more, but it turned out fine regardless.)
